Chunky Chicken Salsa Salad
|Garlic||1 Clove (5 gm), minced|
|Boneless skinless chicken breasts||1⁄2 Pound|
|Canned california cling peach slices||16 Ounce (In Juice/ Extra Light Syrup)|
|Chili powder||1⁄2 Teaspoon|
|Seasoned salt||1⁄4 Teaspoon|
|Iceberg lettuce head||1 , rinsed and crisped|
|Frozen corn||10 1⁄2 Ounce, cooked, drained cooled (1 Box)|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Canned diced green chilies||4 Ounce (Drained)|
Bring 2 cups water to a boil; add garlic.
Add chicken breasts; simmer 10 to 15 minutes until cooked through.
Drain, cool and shred chicken breasts.
Drain peach slices, reserving 1/4 cup liquid; save remainder for other uses.
Cut peach slices in half and set aside.
Blend reserved peach liquid with chili powder, cumin and seasoned salt for dressing.
Cut lettuce into chunks.
Toss together lettuce chunks, shredded chicken, reserved peach slices, corn, cherry tomatoes, green onions, cilantro and diced green chilies.
Drizzle salad with dressing and toss well